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Yum! Used flax seed as an egg replacer, dairy-free choc chips instead of apples and a dash of salt - HUGE hit with my little girls! A nice, healthier-than-average cookie! Also great for my daughter with multiple food allergies! Very soft, not overly sweet.

YUMM-Y. I was short on time and came accross this recipe. SO glad I tried it. Big hit - even our children gobbled it up! I had to add a teensy bit of apple juice when cooking the apples because I thought it looked dry, but it could be because I used olive oil instead of butter(?). This one will be a regular in the rotation!

Ok, I admit it - I crave brownies when I'm pregnant. Lots of them. I thought I'd give a new recipe a try this time and WOW. Long story short, I'm one happy lady. My family doesn't mind them either, IF they can get one.

Mmmmmmmmm. I made a half batch thinking 48 would be way too many. Boy, was I wrong! We're eating through these like there's no tomorrow! I did make alterations and thought about not mentioning them, but maybe it will encourage another reviewer with food allergies to make these cookies! I used sunbutter instead of peanut butter, all shortening, and an egg-replacer powder instead of the eggs. I was worried because the dough was quite dry, but they baked perfectly! It was the first "peanut butter" cookie my allergic daughter has had - she loved them!! Thank you for this recipe!!

I mixed these up and plopped them on top of a chicken-pot-pie filling. Next time I'll lower the oven temp and bake a little longer - the tops were done, but a few of the bottoms weren't. Used shortening and rice milk to make them suitable for our daughter with many food allergies. Looking forward to making them on their own!!

Wow. I'll make a long story short - our 2nd daughter is allergic to practically everything under the sun, so making baked goods for her can be difficult. This recipe is what I've been looking for! No eggs, no dairy, no worries, just good cake. I did use rice milk in place of water and it turned out GREAT! Once I've made a layer cake (double recipe) and once I've made cupcakes (single recipe = 12 cupcakes). Others can't even tell that it's "allergen-free" for our daughter. THANK YOU, SUE!
**update** We now have to avoid gluten, but I've used Bob's Red Mill gluten free all purpose flour in this recipe and it's fantastic. Still can't tell it's not "normal" cake!

I used this recipe to make dinner rolls by using my bread machine's dough setting, then shaping into rolls. I let them rise again and then baked at 350 till golden on top. Mmmmmm. I used rice milk in place of water to add a little extra protein, but that was the only change. Super bread!!

This was exactly what I was looking for - a bread recipe that tasted good AND that my daughter with food allergies (bananas, nuts/peanuts, egg, dairy) could enjoy along with the rest of our family! I typically don't review recipes if I change them, but I will this time. I went with what other reviewers suggested and reduced the liquid to 1 cup, and I used rice millk in place of the water/milk powder combo. I did not have any wheat gluten, so I didn't use that. I increased both flours to 1 1/2 cups each. It came out nice and dense with a good crust. I anticipate this being a good toasting and sandwich bread. Everyone in our house gives this bread 2 thumbs up. Definately will be a regular in our pantry.

I won't list the things I changed, but overall these were super! I think they were even better heated up the next day. We had them for dinner - kind of a substitute pizza. Looking forward to the next time!!

Typically I don't review recipes if I change ingredients, but I had to this time! This was the yummiest buttercream I've ever made!! These were my changes - only butter, Silk instead of milk, and a little bit of marishino cherry juice. Yu-hu-hum! Half a recipe is more than enough to frost 6 jumbo cupcakes, so I would assume 12 regular ones.

This is a great way to prepare corn! I love it best with corn straight from our garden, but frozen corn works well in the winter. We don't use the parmesan. We've made it for company several times and it's always a hit! Mmmmm...

Simple, quick and yummy! If you don't want to be in the kitchen before dinner, you can easily put this recipe in your crock pot! The leftovers are good and it freezes well, too! Very good on a cold night!

If I could give this soup more than 5 stars I would. In the fall/winter I probably make this soup once or twice a month. It's perfect and so very easy to make. The leftovers are great and it freezes really well! Just add some more milk or cream or broth to make it creamy again. Mmmmmm....

This is a wonderful marinade for almost any meat - super duper on steak and pork chops! I used tarragon vinegar instead of distilled - don't know how much that changes the flavor, but it's definately good!

This definitely isn't a last minute recipe, but it is sooooo yummy!!! Fills the house with a great smell. I've made it for company and there was none left. The leftovers are great - if there are any! It's the only chicken enchilada recipe I'll make from now on.

I've been looking for great roll recipe for quite a while now and I believe my search is over! The rolls came out perfect! They stayed soft for days and reheated very well. I'm going to try this recipe for caramel rolls - I think the texture would be perfect!

This recipe was super easy! I did make a few changes - I didn't have any onion on hand so I used minced garlic (about 1 TB or more). Also, I added the milk (only 1 1/2 cups as other reviewers suggested) to the roux first and heated it till it thickened, then I added the tomato juice. It tastes very good and was definately worth the effort. The perfect addition to a grilled cheese!